2010 Healthy Recipes, Week #11

After a seemingly long day at work, and a fairly intense work out at the gym, Holly and I both were pretty ravenous when we got home. Dinner did not occur until almost 8:45pm last night. With that said though, I had a few simple ingredients in the fridge and threw together a pretty tasty frittata for dinner. Lots of fresh rosemary from our herb garden really kicked this up. And it was easy.



Dan's Potato-Pepper Frittata

1 T olive oil
1 small onion chopped
1 small potato finely diced
1 red pepper chopped
2 cloves garlic, finely diced
2 T rosemary, finely diced
8 eggs
¼ C milk
Salt
Pepper
¼ c cheese, shredded

Preheat oven to 375 degrees. Heat olive oil in large skillet over medium-high heat. Sauté onions and potatoes until browned and crisped. About 15 to 20 minutes. Add red pepper and garlic and heat through. Combine eggs, milk, rosemary, salt and pepper and thoroughly whisk. Pour egg mixture over potatoes, onions and peppers. Cook for a few minutes until eggs are set around the edges, but runny in the middle. Cook frittata in heated oven for 15-20 minutes until center is puffy and browned. Remove from oven and sprinkle cheese over top. Return to oven under a high broiler and melt / toast cheese. Remove from heat; allow cooling for five minutes. Cut into wedges and serve. Sprinkle with more fresh herbs on top.